ROASTED FENNEL & BURRATA TOAST FROM ON TOAST.
When I finally made it home—my Maui home, my Ulupalakua home, my home in the middle of nowhere on the slopes of Haleakala—I completely collapsed. I stopped answering texts. And phone calls. And emails. I cooked for the first time in two weeks. I cooked without documenting, without a recipe, without a plan. I cooked because I wanted to. And then I slept. I slept long and hard and when I woke up I was almost more exhausted than the night before. I cancelled all my plans to see old friends and I laid on the couch and watched Fifty Shades of Gray and cried in my exhausted, jet-lagged, premenstrual state. It was glorious. I napped dreamlessly and I only woke up when Susan came home. Hours of sleep later, I began to feel something like human again.
I walked outside, barefoot, to the place we once said had the strongest concentration of plant spirits. I stood in this fluttering vortex of green leaves and sunlight and shadows and insects and spirits seen and unseen and I let everything fall away, slough off like dead skin cells in a fierce Korean spa scrub.
Read more and get the recipe from Kristan Raines’ new book On Toast here!